Instructions: Set the oven at Gas Mark 5 375 degrees F 190 degrees C.

Whisk the eggs sugar and essence until the mixture leaves a ribbon trail when the whisk is lifted.

Fold in the sifted flour.

Spoon into the prepared tin and bake for 25 to 30 minutes until pale and well risen.

Leave to cool in the tin for 2 minutes then turn out on to a wire rack and leave to cool completely.

Next day cut into strips and use to line the tin reserving any leftover sponge.

To make the custard heat the cream with the vanilla pod to scalding.

Infuse for 10 minutes then remove the pod.

Beat together the eggs and sugar then pour on the hot cream. stirring constantly.

Return to the pan and stir over a gentle heat until thickened do not allow to boil.

Stir in the orange rind and brandy if using.

Slowly pour half the custard over the sponge in the lined tin add any reserved sponge then pour on the remaining custard.

Leave to stand until cold.

Cover tightly with greaseproof paper and foil and steam for 1 hour.

Leave to stand for 2 minutes before turning out.

Serve warm or cold with jam sauce.

Serves 6

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